PRODUCT DATA SHEET

SKIMMED MILK POWDER

Product Characteristics Typical Compositional Analysis Amul skimmed milk powder is a product obtained by Protein (MSNF basis) 36.0% the process of spray-drying fresh skimmed milk. The Moisture 3.5% skimmed milk is obtained by removal of fat and Fat 1.0% subsequent pasteurization. The raw material is fresh Total Carbohydrates (by calculation) 53.1% bovine milk (mix of cow and buffalo milk) to which no Minerals 7.9% preservatives, neutralizers, or any other chemicals are added. Typical Nutritional Analysis (average values per 100g) Suggested Uses Energy 357 kcal  Reconstituted milk, yoghurt, sweetened Energy from fat 9 kcal condensed milk, ice cream mixes and Total fat 1 g confectionery products. Saturated fat 0.5 g  Ingredient in bakery products, etc. Cholesterol 2 mg Dosage depends on application. 100 g powder when Total carbohydrates 53.1 g recombined with 900 ml water shall give Added sugar 0 g approximately 1 litre skimmed milk. Dietary fiber <1 g Skimmed milk powder is not intended to be used for Protein 34.5 g infant feeding. Sodium 549 mg Packaging Calcium 1.4 g 2-ply HDPE paper laminate bag with an inner poly Phosphorus 980 mg liner. No staples or metal fasteners are used. Thiamine 0.4 mg Net weight 25.0 kg Riboflavin 1.7 mg Gross weight 25.35 kg Niacin 0.9 mg Folate 50 µg Storage and Handling Skimmed milk powder is hygroscopic and can absorb Typical Physical Properties odours. It is recommended that the product is stored Form Powder at below 25°C with relative humidity of 65% or less in pH (10% solution) 6.5 – 6.8 an odour-free environment. Stocks should be used in Bulk Density 0.45 – 0.75 g/ml rotation preferably within 24 months from date of Insolubility Index <0.5 ml packaging. Colour Creamy white Flavour Clean & fresh Composition Scorched Particle Disc A* Skimmed milk. * Disc A = 7.5 mg (ADPI)

Typical Chemical Analysis Typical Microbiological Analysis Titratable Acidity (lactic acid) <0.15%* Aerobic Plate Count <10000 cfu/g Inhibitory Substances Not detected Coliforms Absent per g Whey Protein Nitrogen Index (mg/g) E.coli Absent per g High heat Max. 1.5 Yeast and Mold Absent per g Medium heat >1.5 and <6.0 S.aureus (coag.pos.) Absent per g Low heat Min. 6.0 Salmonella Absent per 750 g * 0.15% = 18 ml 0.1N NaOH per 10g MSNF Anaerobic spore count Absent per g Listeria monocytogens Absent per g

Quality Assurance The product is manufactured under strict quality assurance procedures which are enforced at all times. The manufacturing environment is also subject to regular monitoring and control.

Final product is sampled and tested for chemical, sensory and microbial parameters using internationally recognized procedures.

During storage and shipment, precautions are taken to ensure that the product quality is maintained. Each package is identified, enabling traceability.

Suggested Labelling Skimmed Milk Powder Allergens: Contains milk and dairy products

Export bag photos

Note: Manufacturing unit could change.

PRODUCT SPECIFICATION SHEET

SKIMMED MILK POWDER – MEDIUM HEAT

Physical Units Min. Max. Colour - Creamy white Insolubility index ml 0.5 Scorched particle per 25g Disc A

Sensory Units Min. Max. Flavour - Clean and fresh

Chemical Units Min. Max. Protein (N X 6.38) % m/m 36.0 MSNF basis Moisture % m/m 3.2 Fat % m/m 1.0 Minerals % m/m 8.0 ml of 0.1N NaOH Titratable acidity 18.0 (per 10g MSNF) WPNI mg/g 1.51 5.99

Microbiological Units Min. Max. Aerobic plate count cfu/g 10000 Coliforms per g Absent E.coli per g Absent Yeast & Mould per g Absent S.aureus (coag.pos.) per g Absent Salmonella per 750g Absent Anaerobic spore formers per g Absent Listeria monocytogens per g Absent

Other  Meets Codex standard for Lead  Meets Codex standard for other Heavy metals  Meets Codex standard for Aflatoxin M1 (0.5 µg/kg in Reconstituted Milk)